Homemade Gnocchi with Fresh Mussels and Clams in White Wine

Name: Homemade Gnocchi with Fresh Mussels and Clams in White Wine
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Ingredients: 3 each tomatoes, halved; 2 each lemons, quartered; 1/4 cup olive oil; 4 cloves garlic, finely chopped; 2 each shallots, chopped; 1/2 Lb clams, rinsed and scrubbed; 1/2 tsp salt; 1/2 Lb blue mussels, fresh, rinsed and scrubbed; 1/2 cup white wine; 2 14-oz cans mussels, canned; 4 servings gnocchi; 2 tablespoons parsley, chopped; 2 tablespoons basil, chopped; 1 cup sea salt; 2 each Idaho potatoes; 2 cloves garlic, unpeeled; 2 each egg yolks; 2 tsp salt; nutmeg, to taste; 1 cup all-purpose flour; 2 tablespoons olive oil; 1 clove garlic, peeled, thinly sliced; 3 teaspoons chives, chopped; salt and black pepper, as needed

Prep: 45 minCook: 1 hr 15 minmedium

Fresh potato gnocchi paired with a medley of fresh and canned mussels, clams, and grilled tomatoes creates an elegant seafood pasta dish. The gnocchi are made from scratch using roasted Idaho potatoes for extra flavor depth, then pan-seared until golden. The shellfish are cooked in white wine with aromatics, creating a light brothy sauce that complements the tender dumplings. Grilled tomatoes and fresh herbs add brightness to this restaurant-quality dish perfect for special dinners or entertaining. The combination of homemade pasta with fresh seafood showcases both rustic Italian techniques and refined presentation.

Dairy-Free Nut-Free

Ingredients

3 each tomatoes, halved
2 each lemons, quartered
¼ cup olive oil
4 cloves garlic, finely chopped
2 each shallots, chopped
½ Lb clams, rinsed and scrubbed
½ tsp salt
½ Lb blue mussels, fresh, rinsed and scrubbed
all canned musselsincrease canned to 4 cansconvenience
less fresh flavor
½ cup white wine
seafood stock1:1alcohol-free
reduces alcohol content
Full guide →
2 14-oz cans mussels, canned
all canned musselsincrease canned to 4 cansconvenience
less fresh flavor
4 servings gnocchi
2 tablespoons parsley, chopped
2 tablespoons basil, chopped
1 cup sea salt
2 each Idaho potatoes
Yukon Gold1:1preference
slightly different texture
2 cloves garlic, unpeeled
2 each egg yolks
2 tsp salt
nutmeg, to taste(optional)
1 cup all-purpose flour
00 flour1:1gluten-freegluten-free
creates silkier texture
2 tablespoons olive oil
1 clove garlic, peeled, thinly sliced
3 teaspoons chives, chopped
salt and black pepper, as needed(optional)

Instructions

1
Heat grill pan over high heat
2
Brush tomatoes and lemons with olive oil
3
Grill tomatoes and lemons until softened, turning once, then quarter tomatoes
4
Heat olive oil in large pot over medium heat
5
Saute garlic and shallots until softened
6
Add clams and salt, saute, then add blue mussels and wine
7
Cover and simmer until shells open
8
Stir in canned mussels
9
Heat olive oil in large saute pan over medium heat
10
Saute gnocchi until heated through
11
Fold in grilled tomatoes, parsley and basil
12
Preheat oven and spread sea salt on sheet pan
13
Roast potatoes and garlic on salt
14
Remove garlic after 30 minutes, continue roasting potatoes until tender
15
Cool slightly, then peel potatoes and garlic and rice into bowl
16
Mix in egg yolk, salt and nutmeg
17
Add flour and knead until dough forms without overworking
18
Wrap dough and let rest
19
Roll dough into ropes and cut into pieces
20
Press fork tines into each piece to create grooves
21
Boil gnocchi in salted water until they float
22
Transfer to ice bath briefly, then refrigerate
23
Heat olive oil in saute pan over high heat
24
Saute gnocchi with sliced garlic and season
25
Toss with chives and serve topped with shellfish mixture

Tips

Tip 1

Don't overwork the gnocchi dough as this creates heavy, dense dumplings. Mix just until the dough comes together.

Tip 2

Gnocchi can be made ahead and frozen on parchment-lined trays before cooking for future use.

Tip 3

Use a ricer for the smoothest potato texture, which creates the lightest gnocchi possible.

Good to Know

Storage

Store cooked gnocchi covered in refrigerator up to 3 days. Store uncooked shaped gnocchi frozen up to 3 months.

Make Ahead

Gnocchi can be made completely ahead and frozen. The shellfish mixture is best made day of serving for optimal texture.

Serve With

Divide gnocchi between bowls and top with equal amounts of clam and mussel mixture. Garnish with grilled lemon quarters.

See pairing guide →

Common Mistakes

Watch

Avoid overworking gnocchi dough to prevent heavy texture.

Watch

Don't overcook shellfish to avoid tough, rubbery texture.

Watch

Remove any unopened clams or mussels to avoid food safety issues.

Substitutions

Gluten-Free Swaps

all-purpose flour→

00 flour1:1gluten-freegluten-free

creates silkier texture

General Alternatives

white wine→

seafood stock1:1alcohol-free

reduces alcohol content

Full guide →

Idaho potatoes→

Yukon Gold1:1preference

slightly different texture

fresh mussels→

all canned musselsincrease canned to 4 cansconvenience

less fresh flavor

Find more substitutions →

FAQ

Can I use store-bought gnocchi instead?

Yes, substitute with 1-2 pounds fresh or frozen gnocchi. Skip the potato preparation steps and proceed directly to sauteing the store-bought gnocchi.

What if some shellfish don't open during cooking?

Discard any clams or mussels that remain closed after cooking as they may be dead and unsafe to eat.

How long will leftover gnocchi keep?

Cooked gnocchi keeps refrigerated for up to 3 days. Reheat gently in olive oil or butter before serving.